Description
Cassava fufu fermentation is a biological preservation process that employs lactic acid bacteria to acidify the cassava pulp, reducing cyanogenic compounds and enhancing safety.
Technical
During fermentation, lactic acid bacteria metabolize reducing sugars to lactic acid, lowering the pH to 4–4.5 and thereby hydrolyzing cyanogenic glycosides. The process also generates volatile compounds such as acetate and ethanol, which contribute to the characteristic flavor profile of fufu.
Science
Primary Reaction
Lactic acid fermentation of reducing sugars in cassava pulp
Sensory Profile
Aroma ()
earthysourfermentednuttymildyeastytangy
Origin & History
Civilization
West African peoples (Ghana, Nigeria, Ivory Coast) and East African peoples (Ethiopia, Somalia)